sunnypup1

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Oatmeal Butterscotch Cookies
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Makes about two dozen 3-inch cookies
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned rolled oats
1 cup dried sweet cherries
1 cup semisweet chocolate (4 1/2 ounces), coarsely chopped
1 cup butterscotch baking pieces (5 1/2 ounces)
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Directions:
Sift together the flour and baking soda, and set aside. In the bowl of
an electric mixer fitted with the paddle attachment, cream the butter
and both sugars on medium-high speed until light and fluffy, about 3 to
5 minutes, scraping down the sides of the bowl once or twice during
mixing. Add the egg; mix on high speed to combine. Add the vanilla
extract; mix to combine. Scrape down the sides of the bowl.
Add the sifted flour in small batches to the creamed butter in the bowl
of the mixer on low speed until just combined. On low speed, add the
rolled oats, cherries, chocolate and butterscotch baking pieces and mix
to combine.
Divide the dough into three equal portions. Roll each portion into logs
measuring approximately 1 1/2 inches in diameter. Wrap each log in
plastic wrap. The logs of cookie dough can be frozen, chilled in the
refrigerator for 1 to 2 days or baked immediately.
When ready to bake, center two racks in the oven and preheat oven to 350
degrees F. Line two baking sheets with parchment paper and set aside.
Slice the logs of cookie dough into 3/4-inch rounds. Bake the cookies on
the parchment-lined baking sheets, until golden brown about 8 to 10
minutes. Remove from the oven, and transfer to a rack to cool.

sunnypup1

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Oatmeal Butterscotch Cookies
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Ingredients:
3 T. butter, softened
3 T. white sugar
3 T. brown sugar, packed
1 egg
1/4 tsp. vanilla
1/4 c. plus 1 T. all-purpose flour
1/4 tsp. baking soda
1/8 tsp. ground cinnamon
1/8 tsp. salt
3/4 c. rolled oats
1/2 to 1 c. butterscotch chips (if you like butterscotch a lot, use 1
c.)
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Directions:
Preheat oven to 375 degrees. In a large bowl, beat the butter, white
sugar and brown sugar together. Add the egg and vanilla; beat well until
creamy. Stir together the flour, baking soda, cinnamon and salt.
Gradually add the flour mixture to the butter mixture and stir until
blended. Stir in the oats and butterscotch chips. Drop by teaspoonfuls
onto an ungreased cookie sheet (I use air bake). Bake for 8 to 10
minutes, until the edges begin to brown slightly. Makes 1 dozen cookies.